Spread pizza dough thin, making about a 10″-12″ diameter pie, and place on a pizza peal, flat cookie sheet or cutting board, and brush lightly with olive oil.

Grill the pizza dough on one side over medium heat until grill marks form and the pizza dough easily releases from the grill grate. Flip the dough and grill on the opposite side just enough to firm the bottom of the pizza dough (do not overcook the bottom side of the dough).

Remove the pizza crust from the grill. Top with minced garlic, a drizzle of olive oil, tomatoes (sliced, torn or crushed), torn basil and sliced mozzarella cheese.

Place the pizza back on the grill over low or indirect heat (be careful not to burn the bottom). Leave on the grill until the cheese is bubbly and the crust is cooked through.

Finish the grilled pizza margherita with a drizzle of olive oil, a pinch of salt and fresh cracked pepper. Enjoy!

*Note: If you are using an insulated grill or ceramic cooker (like a Big Green Egg) you can skip pre-grilling of your crust, and simply cook your grilled pizza as you typically would in the oven.

Combine the warm water, yeast, sugar and 1 cup of flour. Allow the yeast to bloom 10-15 minutes. You will know it’s ready when the mixture gets foamy.

Add the remaining ingredients, and mix by hand or in a mixer with a dough hook until a dough ball forms.

Turn the pizza dough out onto floured surface or cutting board; kneed for approximately 5 minutes until the pizza dough is smooth and elastic.

Cut the pizza dough in two pieces, lightly coat with oil and place in plastic bags in the refrigerator for at least 2hrs. or doubled in size. This can be done on your counter as well, but the dough may rise too far if not monitored.